Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup key lime juice
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Whipped cream and lime slices, for garnish
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well.
3. Press the mixture onto the bottom and up the sides of a 9-inch springform pan.
4. Bake the crust for 10 minutes or until lightly browned. Let it cool.
5. In another mixing bowl, beat the egg yolks until thick and lemon-colored.
6. Gradually add the sweetened condensed milk and key lime juice, beating until well combined.
7. Pour the mixture into the cooled crust.
8. Bake for 15 minutes or until set.
9. Let it cool to room temperature.
10. In a separate mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Spread the whipped cream over the top of the pie.
12. Chill the pie for at least 2 hours or until set.
13. Garnish with whipped cream and lime slices before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 423
Fat: 25g
Saturated Fat: 14g
Cholesterol: 156mg
Sodium: 198mg
Carbohydrates: 44g
Sugar: 34g
Protein: 7g
Substitutions for ingredients:
- Regular limes can be used instead of key limes.
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Heavy cream can be replaced with whipped topping.
Variations:
- Add a layer of sliced bananas or strawberries on top of the crust before pouring the filling.
- Use a chocolate cookie crust instead of graham cracker crust.
- Top with toasted coconut flakes for added texture and flavor.
Tips and tricks:
- Use freshly squeezed lime juice for best results.
- Chill the mixing bowl and beaters before whipping the cream for better results.
- To easily remove the pie from the springform pan, run a knife around the edges before releasing the sides.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- Serve chilled.
Presentation ideas:
- Serve on a cake stand or platter.
- Dust with powdered sugar before serving.
Garnishes:
- Whipped cream and lime slices.
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad.
Troubleshooting advice:
- If the pie cracks while baking, reduce the oven temperature and bake for a shorter time.
- If the crust is too crumbly, add more melted butter.
Food safety advice:
- Use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Key lime pie is a dessert that originated in the Florida Keys in the early 20th century.
Flavor profiles:
- Sweet, tangy, and creamy.
Serving suggestions:
- Serve as a dessert after a seafood dinner.
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